2 oz. baby arugula, mache, microgreens or other tender greens.
For The Dressing
2 tablespoons shallots, minced or thinly sliced into rounds
⅛ cup balsamic vinegar
⅛ cup red wine vinegar
1 tsp honey
2 tsp Dijon mustard
Salt and freshly ground black pepper
¼ cup olive oil
Preheat the oven to 400*F. Scrub beets and trim away all but 1-inch of greens, but do not peel. Place beets on a baking sheet lined with a large sheet of foil. Fold foil up and over beets, and crimp foil edges together to make a packet. Roast beets for 45-90 minutes, depending on size, until fully tender all the way through. When beets are tender, a small skewer or paring knife inserted into the center of a beet should not meet resistance.
Let beets cool, then rub skins off beets with an old, lint-free rag or with very clean hands. Beets can be prepared up to this point as far as two days ahead and kept chilled.
Whisk together the thinly sliced shallot, balsamic and red wine vinegar, honey and Dijon mustard in a medium bowl to blend. Whisk in the olive oil. It’s fine if the vinaigrette isn’t totally emulsified - we want a “broken” look for this dressing. Season the vinaigrette to taste with salt and pepper.
To assemble salad, slice the beets into thin rounds and fan around a large plate. Stir the dressing and drizzle several spoonfuls over the sliced beets. Top beets with walnuts, dots of Dijon mustard, and crumbled goat cheese. Drop a light bunch of baby greens at the center of the plate. Drizzle baby greens with additional “broken” vinaigrette and serve right away
Recipe by Northwest Edible Life at http://www.nwedible.com/cool-season-salads/